By: Jazz Leaf

Summary

Oatmeal:

I used Trader Joe's frozen Organic Riced Cauliflower. I always keep this ingredient on hand because it is so versatile and a great way to add vegetables into oatmeal or smoothies!

1/4 cup shredded carrots

I like to buy whole carrots, then wash, peel and use a box-grater to shred them. I feel like the oats turn out more smooth and creamy rather than using the larger pre-shredded carrots.

1 cup vanilla almond milk (approximately)

2 tbsp ground flaxseed

1 tsp pumpkin pie spice

1 tsp cinnamon

1 pinch of pink Himalayan sea salt

Toppings:

Warm cinnamon apple slices

Persimmon

1 tbsp raisins

1 tbsp walnuts

1 tbsp maple syrup

1 tsp cinnamon

Directions

Begin heating a small pot on medium heat on the stove.

Add oats, riced cauliflower, shredded carrots, almond milk, flaxseed and spices to the pot. Stir continuously for 15 minutes to ensure the bottom does not stick. Optional: Add more liquid (almond milk or water) if the oats become too creamy. Remember, the oats will firm up as they cool down.

Once cooked, let the oats cool for about 5 minutes.

Meanwhile, slice 1/2 apple into small bite size pieces and sprinkle with cinnamon. Place them in the microwave for 30 seconds to warm up.

Slice the persimmon into small bite size pieces as well.

Once the oats are cooled slightly, add them into a bowl. Top with warm cinnamon apples, persimmon, raisins, walnuts, a drizzle of maple syrup and a sprinkle of cinnamon.